Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria - With an emphasis on table olives

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2012

Autores

Cátia M. Peres (Autor) Outra; Cidália Peres (Autor) Outra; Adrián Hernández-Mendoza (Autor) Outra; F. Xavier Malcata (Autor) FEUP

Revista

Título: Trends in Food Science and Technology

Vol. 26 Nº 1

Páginas: 31-42

ISSN: 0924-2244

Editora: Elsevier

Indexação

ISI Web of Knowledge - 85 Citações

ISI Web of Science

Scopus - 133 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: P-002-89W

DOI: 10.1016/j.tifs.2012.01.006

Abstract (EN): Consumption of functional probiotic foods has increased over recent decades, alongside with increasing consumer and researcher awareness of their health-promoting effects. This has prompted an interest toward development novel functional food formulations. Despite fermented dairy products still remaining the most common vectors for the delivery of probiotics to humans, such other food matrices as fruits and vegetables offer a promising performances as sources and carriers of probiotic strains. Hence, these types of matrices are thoroughly reviewed here - with table olives being subjected to comprehensive discussion as a case study, owing to their suitable microstructure and unique sensory and nutritional features.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12